JP2019170326A - Gelatinous food and method for producing the same - Google Patents

Abstract

To provide a gelatinous food with high hardness and a method for producing the same.SOLUTION: The present invention provides a gelatinous food containing pea protein, and at least one gelator selected from the group consisting of agar, gelatin and thickening polysaccharide. The gelatinous food is obtained by gelation of a mixture containing pea protein, and at least one gelator selected from the group consisting of agar, gelatin and thickening polysaccharide.SELECTED DRAWING: None

Description

  The present invention relates to a gel food and a method for producing the same.

  Gel foods are foods that use gelling power of proteins and the like, and examples thereof include fermented foods such as cheese and yogurt, desserts such as jelly and pudding, and the like. Industrially, gelatinous foods are prepared by heating and mixing raw materials such as gelling agents and flavoring ingredients to a temperature higher than the gelling temperature of the gelling agent, and filling the container with the liquid. And then cooled and gelled by the action of a gelling agent.

  Patent Documents 1 and 2 disclose gelled foods containing a gelling agent and milk protein. Many of the gel foods use animal proteins such as milk protein, egg protein, and gelatin. Since these animal proteins are major food allergy-causing foods, many studies have been made on vegetable gel foods that do not use these ingredients. For example, Patent Document 3 discloses a gel-like food containing a gelling agent and a thermolysin hydrolyzate of soy protein as a gel-like food that does not contain an allergenic substance.

JP 2010-220543 A JP 2009-213409 A JP 2013-31453 A

  However, the gel foods described in Patent Documents 1 to 3 have low hardness, high hardness, and development of gel foods that do not contain animal protein has been demanded.

  An object of the present invention is to provide a gel-like food with high hardness and a method for producing the same.

The present invention has the following aspects.
[1] A gel food comprising pea protein and one or more gelling agents selected from the group consisting of agar, gelatin and thickening polysaccharides.
[2] The gel food according to [1], wherein the content of the pea protein is 0.1 to 4% by mass with respect to the total mass of the gel food.
[3] The gelled food according to [1] or [2], wherein the content of the gelling agent is 0.01 to 10% by mass with respect to the total mass of the gelled food.
[4] The gel food according to any one of [1] to [3], wherein the thickening polysaccharide is at least one selected from the group consisting of carrageenan, locust bean gum, and gellan gum.
[5] Manufacture of a gel-like food product obtained by gelling a mixed solution containing pea protein and one or more gelling agents selected from the group consisting of agar, gelatin and thickening polysaccharides Method.
[6] The method for producing a gelled food according to [5], wherein the content of the pea protein is 0.1 to 4% by mass with respect to the total mass of the mixed solution.
[7] The method for producing a gelled food according to [5] or [6], wherein the content of the gelling agent is 0.01 to 10% by mass with respect to the total mass of the mixed solution.
[8] The method for producing a gel-like food according to any one of [5] to [7], wherein the thickening polysaccharide is at least one selected from the group consisting of carrageenan, locust bean gum, and gellan gum.

  According to the present invention, it is possible to provide a gel food with high hardness and a method for producing the same.

<Gel food>
The gel food of the present invention contains pea protein and a gelling agent.

(Pea protein)
Pea protein is a protein derived from peas.
In the present invention, the term “peas” refers to all wild species of smooth peas and wrinkled peas, and all variants of smooth peas and wrinkled peas such as Proceedings of Those described in the paper entitled “Developing novel pea starches” by CL Heydley et al. in the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87 can be used.
Pea protein, like all the proteins of legumes, consists of three main protein groups: globulins, albumins and so-called “insoluble” proteins.
The pea protein may be a protein obtained from the pea itself or a hydrolyzate of the pea protein, but the pea obtained by acidifying and aggregating the peas. A protein hydrolyzate is defined as a preparation obtained by enzymatic hydrolysis of pea protein, by chemical hydrolysis, or by both simultaneous or sequential routes. A protein hydrolyzate consists of a mixture of peptides of different sizes and a mixture of free amino acids. This hydrolysis can affect the solubility of the protein. Enzymatic hydrolysis and / or chemical hydrolysis is described, for example, in patent application WO 2008/001183.

As the pea protein, it is preferable to use a pea protein that does not break the gel when the hardness and break point are measured in the following break test from the viewpoint of easily obtaining a gel food with higher hardness. Here, “does not break” means that the break point is not detected by the following method.
Break test: A slurry is prepared by dispersing pea protein in water to a concentration of 25% by mass. 150 g of the resulting slurry is dispensed into a 200 ml capacity stainless steel vat and immersed in a 90 ° C. constant temperature bath for 60 minutes to form a heated gel. Thereafter, the heated gel is allowed to cool at 10 ° C. for 10 hours in a refrigerator to keep the core temperature of the gel constant. Using a rheometer, when a circular plunger (D10) having a diameter of 10 mm is inserted as a jig into a gel with a constant core temperature under conditions of an indentation speed of 80 mm / min, a HOLD of 6 g, and a measurement temperature of 10 ° C. Measure gel hardness and break point. Here, HOLD is a mode for displaying the load amount at the time when the difference between the measured value before the gel breaks and the measured value after the break is larger than a certain value (6 g in this case). In this case, the amount of indentation of the jig when the difference between the measured value before breaking and the measured value after breaking is 6 g or more is defined as the breaking point (mm). Furthermore, the measured value (g) at the time of fracture (immediately before dropping by 6 g) is defined as hardness (g).

The molecular weight of the pea protein is preferably 10 KDa to 116 KDa, more preferably 10 KDa to 90 KDa.
The molecular weight of pea protein can be analyzed by SDS-PAGE.

The nitrogen solubility index (NSI) of pea protein is preferably 15 to 100% by mass, more preferably 30 to 95% by mass.
The nitrogen solubility index represents the ratio (mass%) of water-soluble nitrogen in the total amount of nitrogen, and is determined as follows.
The dispersion obtained by dispersing 2.5 g of pea protein in 100 ml of water is adjusted with hydrochloric acid or sodium hydroxide so that the pH of the dispersion becomes 3 to 10, and then left at 30 ° C. for 2 hours. Thereafter, the dispersion is centrifuged, the water-soluble nitrogen content of the supernatant is measured, and the nitrogen solubility index is obtained from the following formula.
Nitrogen solubility index = (water-soluble nitrogen content / total nitrogen content contained in pea protein) × 100

Pea protein is obtained by pulverizing peas as a raw material, adding water to the pulverized product to extract protein components, and concentrating and drying the resulting extract.
Pea protein is available from commercial products.
The pea protein may be used alone or in combination of two or more.

  0.1-4 mass% is preferable and, as for content of the pea protein with respect to the total mass of a gel-like food, 0.5-3 mass% is more preferable. If content of pea protein is more than the said lower limit, the hardness of gel-like food will increase more. If content of pea protein is below the said upper limit, the flavor peculiar to peas will be suppressed and it will become difficult to prevent the flavor of gel-like food. In addition, when the pea protein is preliminarily dispersed in water when producing the gel food, the gelling of the dispersion can be suppressed, so that the handling property can be maintained well.

(Gelling agent)
The gelling agent is at least one selected from the group consisting of agar, gelatin and thickening polysaccharides.

The agar is not particularly limited and can be appropriately selected from commercially available products. One type of agar may be used, or two or more types may be used in combination.
The jelly strength of agar is a value measured by the Niskansui formula. That is, it is a value measured using a Nissui water type jelly strength measuring instrument adopted by the Japan Agar Manufacturing and Fisheries Association, and an agar aqueous solution having a concentration of 1.5% by mass is prepared and left to stand at 20 ° C. for 15 hours to solidify. The maximum load (g) that can withstand 20 seconds per 1 cm ^{2 of} the surface of the gel is defined as the jelly strength (unit: g / cm ² ). The jelly strength of the agar is preferably about 10 to 1500 g / cm ² .
The freezing point of agar and the melting point of agar are not particularly limited. Usually, the freezing point of agar is about 40-50 ° C, and the melting point is about 80-90 ° C.
When two or more types of agar are used in combination, it is preferable to select and use each agar so that the jelly strength, freezing point, and melting point are within the above-mentioned preferred ranges. Agar may be used in combination with gelatin or thickening polysaccharide.

Gelatin is obtained by solubilizing insoluble protein contained in a large amount in animal skin and bone by acid treatment or alkali treatment. The gelatin is not particularly limited, and can be appropriately selected from commercially available products. One type of gelatin may be used, or two or more types may be used in combination.
The jelly strength of gelatin is the jelly strength measured by the measuring method defined in JIS K 6503 “Niwa and industrial gelatin”. That is, a gelatin aqueous solution having a concentration of 6.67% by mass is prepared, placed in a specified container, and cooled in a constant temperature bath at 10 ° C. for 16 to 18 hours to obtain a sample. The gram strength of the load required to push down the surface of the obtained sample by 4 mm with a plunger having a diameter of 1/2 inch (12.7 mm) is defined as jelly strength (unit: bloom or g). The gelatin jelly strength is preferably about 100 to 300 bloom (100 to 300 g).
The gelation temperature of gelatin and the melting point of gelatin gel are not particularly limited. Usually, gelatin has a gelling temperature of about 15 to 20 ° C and a melting point of about 25 to 30 ° C.
When two or more types of gelatin are used in combination, it is preferable to select and use each gelatin so that the jelly strength, gelation temperature and melting point are within the above-mentioned preferred ranges. Gelatin may be used in combination with agar or thickening polysaccharide.

Examples of thickening polysaccharides include carrageenan, locust bean gum, gellan gum, xanthan gum, tamarind gum, and the like.
As the carrageenan, kappa-carrageenan and iota carrageenan can be used.
Gellan gum is deacylated and native. The deacylated type is more likely to solidify.
The thickening polysaccharide is not particularly limited and can be appropriately selected from commercially available products. One type of thickening polysaccharide may be used, or two or more types may be used in combination. Among these, carrageenan, locust bean gum, and gellan gum are preferable. When locust bean gum is used, it is preferable to use carrageenan in combination. The thickening polysaccharide may be used in combination with agar or gelatin.

In addition, from a viewpoint of improving the coagulation property of pea protein, according to the kind of gelatinizer, you may use together at least one of a monovalent cation and a bivalent cation as an arbitrary component. These cations include calcium, potassium, magnesium and the like. Below, an example of the preferable aspect of a gelatinizer is shown.
(G1): The gelling agent contains agar. As the optional component, the cation may be used together or may not be used together.
(G2): Gelling agent contains gelatin. As the optional component, the cation may be used together or may not be used together.
(G3): The gelling agent contains carrageenan and locust bean gum. As the optional component, the cation may be used together or may not be used together.
(G4): The gelling agent contains carrageenan, and the cation is used in combination as an optional component.
(G5): The gelling agent contains gellan gum, and the cation is used in combination as an optional component.
Among these, (g1) to (g3) are particularly preferable.

  The content of the gelling agent with respect to the total mass of the gelled food is preferably 0.01 to 10% by mass, more preferably 0.02 to 8% by mass, and further preferably 0.05 to 2% by mass. If content of a gelatinizer is more than the said lower limit, a pea protein can fully be solidified. If the content of the gelling agent is less than or equal to the above upper limit, it is possible to suppress problems such as excessive solidification and poor texture, poor production suitability, and the taste of the gelling agent itself.

When the gelling agent contains agar, the content of agar relative to the total mass of the gelled food is preferably 0.2 to 2% by mass, and more preferably 0.3 to 1% by mass.
The mass ratio of pea protein to agar (pea protein: agar) is preferably 20: 1 to 1:20, more preferably 10: 1 to 1:10.

When the gelling agent contains gelatin, the content of gelatin with respect to the total mass of the gelled food is preferably 0.4 to 10% by mass, and more preferably 0.6 to 5% by mass.
The mass ratio of pea protein to gelatin (pea protein: gelatin) is preferably 7: 1 to 1: 100, more preferably 5: 1 to 1:10.

When the gelling agent contains carrageenan and locust bean gum, the total content of carrageenan and locust bean gum with respect to the total mass of the gelled food is preferably 0.1 to 1% by mass, and 0.2 to 0.8% by mass. % Is more preferable.
The mass ratio of pea protein to carrageenan and locust bean gum (pea protein: carrageenan + locust bean gum) is preferably 40: 1 to 1:10, and more preferably 10: 1 to 1:10.
The mass ratio of carrageenan to locust bean gum (carrageenan: locust bean gum) is preferably 10: 1 to 1:10, and more preferably 3: 7 to 7: 3.

When the gelling agent contains carrageenan, the content of carrageenan with respect to the total mass of the gelled food is preferably 0.1 to 1% by mass, and more preferably 0.2 to 0.8% by mass.
The mass ratio of pea protein to carrageenan (pea protein: carrageenan) is preferably 40: 1 to 1:10, and more preferably 10: 1 to 1:10.

When the gelling agent contains gellan gum, the gellan gum content relative to the total mass of the gelled food is preferably 0.01 to 3 mass%, more preferably 0.02 to 1.5 mass%.
The mass ratio of pea protein to gellan gum (pea protein: gellan gum) is preferably 400: 1 to 1:30, more preferably 100: 1 to 1:10.

(water)
Gel food usually contains water.
It does not specifically limit as water, A tap water, deionized water, etc. can be used.
For example, the water content is preferably 60 to 98% by mass, and more preferably 75 to 90% by mass with respect to the total mass of the gel food.

(Optional component)
In the gel food, optional components other than the above components (pea protein, gelling agent and water) can be contained as necessary within a range not impairing the effects of the present invention.
As the optional component, various components that can be incorporated into foods can be used. For example, at least one of a monovalent cation and a divalent cation (eg, calcium, potassium, magnesium, etc.), egg component, fruit-derived component, saccharide , Vegetable oils and fats, flavoring ingredients, thickeners, water retention agents, emulsifiers, pigments, pH adjusters, antioxidants, antifoaming agents, etc. It can be appropriately selected in consideration of the above.

The cation reacts with a gelling agent such as carrageenan, locust bean gum, or gellan gum to promote gel formation. When carrageenan, locust bean gum or gellan gum is used as the gelling agent, it is preferable to use at least one of a monovalent cation and a divalent cation.
For example, calcium can be blended in a gel food as a raw material containing calcium (calcium raw material). Specific examples of calcium raw materials include raw milk, cow milk, partially skimmed milk, skimmed milk, concentrated milk, skimmed concentrated milk, full fat condensed milk, skimmed condensed milk, full fat powdered milk, skimmed powdered milk, whey, whey protein concentrate Milk such as food (WPC), whey protein isolate (WPI), whole milk protein concentrate (TMP); cheese, butter, cream, sugar-free milk, sweetened milk, butter oil, buttermilk, buttermilk Dairy products made from milk such as powder; calcium salts such as calcium lactate, calcium chloride, calcium carbonate, calcium sulfate, calcium phosphate, calcium citrate, calcium hydroxide, calcium stearate, calcium pyrohydrogen phosphate, calcium oxalate Etc.
Examples of potassium that can be used include potassium chloride, dipotassium hydrogen phosphate, and seaweed extract.
The content of the cation is preferably 0.001 to 0.5% by mass and more preferably 0.005 to 0.3% by mass with respect to the total mass of the gel food.

The egg component may be egg yolk alone or whole egg. For example, raw materials processed into appropriate properties such as liquid eggs and powders may be used.
Examples of the fruit-derived component include fruit puree, fruit juice, fruit and the like.
Examples of the saccharide include sugar, honey, maple syrup, starch syrup, glucose, fructose, invert sugar, isomerized sugar and brown sugar.
Examples of taste ingredients include sweeteners other than sugars, acidulants, seasonings, flavors, chocolate, cocoa powder, alcoholic beverages, matcha tea, red bean paste, kneaded sesame, caramel, fruit juice, nuts, potatoes, chestnuts, pumpkins, etc. It is done.
Examples of sweeteners other than sugars include sugar alcohols (xylitol, sorbitol, multirole, erythritol, etc.), high-intensity sweeteners (saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame And stevioside contained in stevia extract).
Examples of the sour agent include malic acid, citric acid, tartaric acid and the like.
Examples of the seasoning include sodium citrate.
Examples of the thickener include modified starch.
Examples of water retention agents include cellulose, dextrin, konjac powder and the like.
As the emulsifier, an emulsifier generally used for food can be appropriately used, and examples thereof include organic acid monoglyceride, glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester.
Examples of the pigment that can be used include carotene and lycopene.

(Production method)
The gel food can be produced by a method including a step of gelling a mixed solution containing the pea protein and the gelling agent to obtain a gel food.
The gelling agent is preferably one or more selected from the group consisting of agar, gelatin, and thickening polysaccharide, and the thickening polysaccharide is selected from the group consisting of carrageenan, locust bean gum, and gellan gum. Either is preferred. In addition, when using locust bean gum, it is preferable to use carrageenan together. Preferred embodiments of the gelling agent include the above (g1) to (g5).

The mixed solution includes pea protein, a gelling agent, and water.
0.1-4 mass% is preferable and, as for content of the pea protein with respect to the total mass of a liquid mixture, 0.5-3 mass% is more preferable.
0.01-10 mass% is preferable, as for content of the gelatinizer with respect to the total mass of a liquid mixture, 0.02-8 mass% is more preferable, and 0.05-2 mass% is further more preferable.
60-98 mass% is preferable and, as for content of water with respect to the total mass of a liquid mixture, 75-90 mass% is more preferable.

In addition, when a gelatinizer contains agar, 0.2-2 mass% is preferable and, as for content of agar with respect to the total mass of a liquid mixture, 0.3-1 mass% is more preferable.
When a gelatinizer contains gelatin, 0.4-10 mass% is preferable and, as for content of gelatin with respect to the total mass of a liquid mixture, 0.6-5 mass% is more preferable.
When the gelling agent contains carrageenan and locust bean gum, the total content of carrageenan and locust bean gum with respect to the total mass of the mixed solution is preferably 0.1 to 1% by mass, and 0.2 to 0.8% by mass. Is more preferable.
When the gelling agent contains carrageenan, the content of carrageenan with respect to the total mass of the mixed solution is preferably 0.1 to 1% by mass, and more preferably 0.2 to 0.8% by mass.
When a gelling agent contains gellan gum, 0.01-3 mass% is preferable and, as for content of gellan gum with respect to the total mass of a liquid mixture, 0.02-1.5 mass% is more preferable.
The preferred range of the mass ratio of pea protein and various gelling agents is as described above.

The liquid mixture may contain an optional component as necessary. As an arbitrary component, the arbitrary component illustrated previously in description of a gel-like foodstuff is mentioned.
For example, when the mixed solution contains the cation, the content of the cation with respect to the total mass of the mixed solution is preferably 0.001 to 0.5% by mass, and more preferably 0.005 to 0.3% by mass.

The mixed solution is obtained by mixing pea protein, gelling agent, water (dissolved water), and optional components as necessary.
Specifically, first, all raw materials are put into water and mixed by stirring. If all components cannot be dissolved only by stirring and mixing, all components can be dissolved by heat treatment. The temperature of water is not particularly limited. For example, it is preferable that all the raw materials are put into dissolved water at room temperature (20 to 30 ° C., the same applies hereinafter), and then heat-treated for sterilization treatment to dissolve the raw materials to obtain a mixed solution.
The heat treatment temperature is preferably 80 ° C. or higher. Although there is no upper limit of the heat treatment temperature, from the viewpoint of flavor, for example, 160 ° C or lower is preferable, and 150 ° C or lower is more preferable.
The heating time is preferably set to a time during which the raw material in the mixed solution can be dissolved, a bactericidal effect can be obtained, and the components in the mixed solution do not undergo thermal denaturation.

It is preferable to homogenize the mixed solution as needed before or after the heat treatment of the mixed solution. When the oil / fat content is contained in the liquid mixture, emulsification of the oil / fat can be promoted by homogenization.
Homogenization is preferably performed under a pressure of about 10 to 30 MPa.

  In addition, the pea protein may be previously dispersed in water to prepare a dispersion, and the dispersion, the gelling agent, and optional components may be mixed as necessary. Moreover, before mixing with a gelling agent etc., you may homogenize a dispersion liquid as needed.

The method of gelling the mixed solution is not particularly limited, and a method of leaving the mixed solution at room temperature or a method of cooling the mixed solution below the gelling temperature of the gelling agent may be used. From the viewpoint of obtaining a gel-like food in a short time, it is preferable to cool the mixed solution below the gelation temperature to gel the mixed solution. Prior to gelation of the mixed solution, the mixed solution may be filled into a container or the like as necessary.
Filling of the mixed liquid into the container or the like can be performed by, for example, a method of discharging from a nozzle of a filling machine.
The cooling temperature is preferably 10 ° C. or lower. The lower limit of the cooling temperature is preferably 1 ° C. or more from the viewpoint of preventing freezing. The cooling time is sufficient if a sufficiently gelled gel is obtained, and is, for example, 10 hours or longer, preferably 20 hours or longer, and more preferably 24 hours or longer.

  In addition, the mass (content) of each component in the mixed solution hardly changes before and after gelation. That is, the content of each component in the mixed solution and the content of each component in the gel-like food obtained by gelling the mixed solution are almost the same.

(effect)
Since the gel food of the present invention described above contains pea protein and a specific gelling agent, when using agar or gelatin, the hardness is higher than that of gel food using milk protein or soy protein. Is expensive. Moreover, the gel-like food of the present invention contains pea protein, a new protein that replaces milk protein and soybean protein contained in conventional gel-like food, and allergen is reduced.
By the way, in order to increase the hardness of the gel food, the content of the gelling agent may be increased. However, an increase in the amount of the gelling agent causes a decrease in the flavor of the gel food and a high cost.
If it is the gel-like foodstuff of this invention, since it can express high hardness, without increasing content of a gelatinizer too much, manufacturing cost can be suppressed, maintaining favorable flavor.
Moreover, according to the manufacturing method of the gel-like food of this invention, a gel-like food with high hardness can be easily manufactured at low cost, maintaining a favorable flavor.

(Use)
Specific products of the gel-like food of the present invention include pudding, jelly, steamed rice bran, sesame tofu, egg tofu, chicken poultry, stewed rice, aspic jelly, and tokoroten.

  Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.

<Raw materials>
・ Vegetable fats and oils (including palm oil and palm oil): manufactured by Taiyo Oils and Fats.
-Sugar beet: Made by Hokuren Agricultural Cooperative Federation, product name “HBS Beet Granu Sugar”.
-Processed starch: Made by Matsutani Chemical Industry Co., Ltd.
・ Chocolate: Made by Morinaga & Co., trade name “Creole”.
-Cocoa powder: Product name “Royal NPC Cocoa” manufactured by Morinaga & Co.
Pea protein: manufactured by Organo Foodtech, trade name “PP-CS”, protein content 75% by mass.
Milk protein: manufactured by MILEI GMBH, trade name “MILEI TMP”, protein content 76 mass%.
Soy protein: manufactured by Danisco Japan, trade name “SUPRO XT55IP”, protein content 87% by mass.
Emulsifier: Kao Corporation, trade name “Step SS”, succinic monoglyceride.
-Agar: manufactured by Ina Agar Co., Ltd., trade name “Ultra Agar AX-100”, jelly strength (1.5% concentration) 100 g / cm ² according to the Nissui Water method, freezing point 45 ° C., gel melting point 85 ° C.
Gelatin: “Rousselot 250PS” manufactured by Ruslo, jelly strength 250 bloom (250 g) according to JIS K 6503, gelation temperature 20 ° C., gel melting point 25 ° C.
-Carrageenan: Saneigen FFI, trade name "Carrageenin CSK-1".
Locust bean gum: product name “Bistop D / 2050”, manufactured by San-Ei Gen FFI.
-Native gellan gum: CP Kelco, trade name “Kelcogel HM”.

  The pea protein was confirmed not to break when the hardness and break point were measured in the break test.

<Example 1>
After mixing each raw material with the composition shown in Table 1 and heat-treating at 85 ° C. for 10 minutes, the mixture is homogenized at a pressure of 15 MPa using a homogenizer (product name “Homogenizer” manufactured by Sanmaru Kikai Kogyo Co., Ltd.) and mixed liquid Got. The obtained mixed liquid 65g was filled in a plastic container and allowed to cool at 10 ° C. for 10 hours in a refrigerator for gelation, thereby obtaining a gel food. As the plastic container, a container (made by Shingi Co., Ltd., trade name “PP71-110”, capacity 110 ml) injection-molded into a conical shape using polypropylene was used.
About the obtained gel food, hardness was measured by the method shown below. The results are shown in Table 1.

(Measurement of hardness)
Using a rheometer (product name “SUN RHEO METER COMPACK-100II” manufactured by Sun Kagaku Co., Ltd.), a circular plunger (D20) having a diameter of 20 mm was used as a jig, an indentation speed of 80 mm / min, a HOLD of 6 g, and a measurement temperature of 10 ° C. Then, the breaking strength (g) of the gel food when it was invaded into the gel food was measured.
The measurement was performed three times for one type of gel food, and the average value of the three break strengths was taken as the hardness of the gel food.

<Examples 2 and 3>
A gel food was produced in the same manner as in Example 1 except that the mixed solution was prepared so as to have the composition shown in Table 1, and the hardness was measured. The results are shown in Table 1.
In Example 3, in measuring the hardness, a circular plunger (D10) having a diameter of 10 mm was used as a jig.

<Comparative Examples 1-6>
A gel food was produced in the same manner as in Example 1 except that the mixed solution was prepared so as to have the composition shown in Tables 2 and 3, and the hardness was measured. The results are shown in Tables 2 and 3.
In Comparative Examples 3 and 6, in measuring the hardness, a circular plunger (D10) having a diameter of 10 mm was used as a jig.

  As shown in the results of Tables 1 to 3, the gelled foods obtained in Examples 1 to 3 were higher in hardness than the gelled foods obtained in Comparative Examples 1 to 6.

<Example 4>
A gel food was produced in the same manner as in Example 1 except that the mixed solution was prepared so as to have the composition shown in Table 4, and the hardness was measured. The results are shown in Table 4.
Moreover, about the obtained gel-like foodstuff, the flavor was evaluated by the method shown below. The results are shown in Table 4.

(Evaluation of flavor)
The temperature of the gel food was adjusted to a product temperature of 10 ° C., nine special panelists sampled it, and the flavor was evaluated according to the following evaluation criteria. The average value of 9 people is taken as the evaluation result. The higher the average value, the higher the evaluation of flavor.
<< Evaluation criteria >>
5 points: I do not feel a bean feeling.
4 points: A slight feeling of beans.
3 points: I feel a bean feeling.
2 points: A strong feeling of beans.
1 point: A bean feeling is very strong.

<Comparative Example 7>
A gel food was produced in the same manner as in Example 1 except that the mixed solution was prepared so as to have the composition shown in Table 4, and the hardness was measured. The results are shown in Table 4.
Moreover, about the obtained gel-like foodstuff, it carried out similarly to Example 4, and evaluated flavor. The results are shown in Table 4.

  As shown in the results of Table 4, the gel-like food obtained in Example 4 was higher in hardness and flavor than the gel-like food obtained in Comparative Example 7.

Claims (8)

  A gel-like food comprising pea protein and one or more gelling agents selected from the group consisting of agar, gelatin and thickening polysaccharides.   The gel-like food according to claim 1, wherein the content of the pea protein is 0.1 to 4% by mass relative to the total mass of the gel-like food.   The gelled food according to claim 1 or 2, wherein a content of the gelling agent is 0.01 to 10% by mass with respect to a total mass of the gelled food.   The gel food according to any one of claims 1 to 3, wherein the thickening polysaccharide is at least one selected from the group consisting of carrageenan, locust bean gum, and gellan gum.   A method for producing a gel-like food, wherein a gel-like food is obtained by gelling a mixed solution containing pea protein and one or more gelling agents selected from the group consisting of agar, gelatin and thickening polysaccharides.   The method for producing a gel food product according to claim 5, wherein a content of the pea protein is 0.1 to 4% by mass with respect to a total mass of the mixed solution.   The manufacturing method of the gelled foodstuff of Claim 5 or 6 whose content of the said gelatinizer is 0.01-10 mass% with respect to the total mass of the said liquid mixture.   The method for producing a gelled food according to any one of claims 5 to 7, wherein the thickening polysaccharide is at least one selected from the group consisting of carrageenan, locust bean gum, and gellan gum.